A new designation for high quality beef was approved Aug. 18.
Known as Canada Prime, more generously marbled beef will be offered to the restaurant trade and export market. It is equivalent to USDA Prime, the top grade in the United States.
Less than four percent of the beef will likely make this grade, said Cindy Delaloye of the Canadian Beef Grading Agency. The factors used in grade assessment are related to tenderness, juiciness, yield of carcass and consumer acceptability.
Graders judge carcasses based on age of the carcass because maturity affects tenderness. Conformation or muscling is taken into account and the amount of fat cover, color and quality is measured as well. Marbling, color and texture are included in the assessment because these factors affect taste and consumer acceptability.
Canada Prime comes from youthful carcasses with firm bright red muscle, slightly abundant marbling and firm white or amber fat. At least four millimetres of fat cover is required.
